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Mini Quiche Lorraine

Mini Quiche Lorraine

I make this recipe every holiday for brunch and I think they’d make a unique addition for holiday entertaining. The best part about this recipe, is it can be prepared a day or two in advance including blind baking the shells. Try with mushrooms, leeks, spinach, or whatever your heart desires. 



  • 2 ½ cups organic light spelt flour 
  • 1 tsp fine sea salt 
  • 1 cup cold butter, unsalted 
  • ¼ cup cold water 


  • 1 ¾ cup 35% cream 
  • 4 large free-range eggs  
  • Salt and pepper 
  • ½ lb Goodness Me! Bacon, sliced and cooked 
  • 1 cup gruyere cheese, grated 
  • ½ cup sliced onions, sautéed in 2 tbsp unsalted butter 


Tart Shell: 

  1. Combine flour & salt in a food processor. Add butter and mix until crumbly. While running food processor, add water until combined. Alternatively combine the butter and flour in a bowl until crumbly, drizzle in the
  2. water and knead until combined.
  3. Remove to counter and knead until dough comes together. Wrap in plastic wrap and put in the refrigerator until needed, or if making crusts right away, continue to next step.
  4. Preheat oven to 350°F. 
  5. Roll out golf ball sized dough balls into circles and line 12 4” tart pans. There should be some overhang.Allow to chill in the fridge for 30 minutes.  
  6. Blind bake the tart shells:  
  7. Trim excess to 1/8” above the tart pan and arrange on a baking sheet. Fill the tart shells with pie weights or dried beans and cook for 15 minutes. Remove from the oven, cool and remove the weights.   
  1. To make the filling combine cream, eggs, salt and pepper and whisk well. 
  2. Divide the bacon, cheese, and onions evenly between the shells. 
  3. Pour the egg mixture into each shell, evenly, then place into the oven.  
  4. Bake until the filling is firm, approximately 25 minutes. 
  5. Remove from oven, cool, remove from pans and serve. 
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